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Wisconsin Dairymen's Association / Fortieth annual report of the Wisconsin Dairymen's Association : held at Beloit, Wis., November, 1911. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

Scribner, E. H.
Address to young men taking part in the boys' judging contest,   pp. 28-35 PDF (1.8 MB)

Page 29

Wisconsin Dairymen's Association.            29
reason we have called this meeting to see if we cannot interest you
along the lines of live stock work and especially dairy work.
The dairy cow of to-day, is a much different proposition from what
she was in her primitive condition. Her work was then simply to
rear her young and furnish enough food material for a short period to
grow this calf. Now she is asked to do this same work and to give
milk throughout the year and for a successive number of years.
The cow's work is not only to produce food but to reproduce herself
as well, and her value depends a great deal on how she can do this par-
ticular work. If she is a good producer and a regular breeder then
she is a valuable cow. On the other hand, if she fails in either one of
these respects, she is of little value.
To-day we want to look at her from the utility or business stand-
point. We as farmers, are too apt to neglect the business part of
farming; we do not keep any account, we just let the work go on as
it happens to go. It is not that we have not worked long enough or
hard enough, it is because we have not used more judgment, more
business methods in our work. This morning we want to look at the
dairy cow from a business standpoint.
Now, I would judge all dairy cows, from the same standpoint. You
may think that a singular, perhaps an unwise thing to do, but all
dairy cows have practically the same purpose in life; some cows may
be better adapted to give milk and others to giving cream and butter
fat, but their prime object is the same, whatever breed they are. We
will consider four dairy breeds this morning, the Guernsey, the Hol-
stein, the Jersey and the Ayrshire. They have been bred, handled, fed
and cared for all these years to do just one thing, and that is to make
milk and butter fat. Consequently their formation has changed a
great deal from what it was in the old primitive cow.
We have to-day two distinctive types of cattle; the beef type and the
dairy type, they are much different in conformation. I know that the
beef type is very attractive. The large majority of people rather ad-
mire the looks of the beef type cow. And she is all right for the work
that she has been made for, but she is not the cow for dairy work,
and so we want to consider the cow this morning that is doing work
along dairy lines, her conformation is so different from the beef, that
we want to consider her very carefully. As I said she may not be so
beautiful, but to me handsome is that handsome does, and in my esti-
mation the handsome cow is the one that can make a lot of butter fat
or a lot of milk.
There are two or three essential things I want to speak of this morn-
ing. First I will mention constitution.
Now, we boys, for we are all boys, wouldn't amount to very much
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